Provided are a system and a method for producing a puree, a paste or a frozen sweet that hardly separates or drips, without spoiling taste, color etc of the food. The production method according to an embodiment of the present invention involves the following steps: (1) a step for cutting fruits or vegetables into a predetermined size； (2) a step for heat sterilizing for a predetermined period of time in a low-oxygen state in a superheated steam atmosphere at a predetermined temperature； and (3) a step for making a puree or a paste of the fruits or vegetables using one of a rotatory/revolving mixer, a stone mill and a rotary blade mixer, depending on the state of the finished puree or paste and depending on the kind of fruits or vegetables. By making a frozen sweet by adding a stabilizing agent like kudzu powder or the like to the obtained puree or paste, a frozen sweet with a distinct texture and that does not drip when melting can be obtained.本發明提供一種不損害食材之風味或色澤並且不易分離或滴落之漿泥至糊料或冰品之製造方法及製造系統。 本發明之實施形態之製造方法包括下述步驟。(1)將果實或蔬菜切斷為特定之大小；(2)於特定溫度之過熱水蒸氣環境中在低氧狀態下加熱殺菌特定時間；及(3)根據果實或蔬菜之種類及漿泥至糊料之加工狀態，藉由自轉公轉式攪拌器、石臼式磨碎機、旋轉刀式攪拌器之任一者將果實或蔬菜加工成漿泥狀至糊料狀。若向所獲得之漿泥至糊料中添加本葛粉等穩定劑製成冰品，則即便融化亦不產生滴液，可獲得具有獨特之食感之冰品。
